Contributed By: DCC
Dairy Council of California
These are great warm so serve them right away.
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Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 1 hour
Number of Servings: Single
Origin: American
Special Features: Kids can help make it
Nutrition Content: Good Source of Calcium
Meal Type: Breakfast & Brunch
Snack
Ingredients
6 ounces (1 1/2 cups) shredded sharp Cheddar cheese
3/4 cup Buttermilk*
1/3 cup Oil
2 Eggs, slightly beaten
1 (8 1/2-ounce) can Cream style sweet corn
1 (4-ounce) can Chopped green chiles
1 cup Cornmeal
1 cup All purpose or unbleached flour
1 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
*To substitute for buttermilk, use 2 teaspoons vinegar or lemon juice plus milk to make 3/4 cup.
Preparation
Heat oven to 375 degrees F. Generously grease 1 1/2-quart casserole. In large bowl, combine cheese, buttermilk, oil, eggs, corn and chiles; mix well. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, baking powder, baking soda and salt; mix well. Add to liquid ingredients; stir just until dry ingredients are moistened. Pour into greased casserole.
Bake at 375 degrees F for 40 to 50 minutes or until deep golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; remove from casserole. Serve warm.
Cook's Notes
Nutrition Information
Calories: 398
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Total Fat: 26 g
;
Saturated Fat: 13 g
;
Polyunsaturated Fat: 5 g
;
Carbohydrates: 23 g
;
Protein: 18 g
;
Vitamin A: 762 IU
;
Vitamin C: 3 mg
;
Calcium: 443 mg
;
Sodium: 556 mg
;
Iron: 1 mg
;
Fiber: 2 g